감자조림 | Soy Braised Potatoes
You can never have too much banchan.
Can I get an amen?
It’s the beautiful thing about Korean food. Banchan, which translated means “side dish”, is served at practically every meal. It refers to any small side dish that is served alongside rice. Kimchi being the most popular, but there are endless variations of banchan.
I recently got a few requests asking for some banchan ideas and most recently, I got another request for a Soy Braised Potato side dish. So I thought I could kill two birds with one stone and start with Gamja Jorim.
”Gamja Jorim”= braised potatoes
I’m sure by now you can tell that Koreans love to braise just about everything. It’s because Koreans know a thing or two about flavor. This recipe takes plain, boring potatoes and upgrades them into a delicious side dish that does not disappoint.
- 2 medium sized russet potatoes
- 1/2 small onion
- 1 Tbsp minced garlic
- 4 tablespoons soy sauce
- 1/2 cup water
- 1 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1 Tbsp corn syrup
Peel and cut potatoes into 1-inch cubes.
Place the potatoes into a large bowl and cover with cold water for about 10-15 minutes to remove the starch from the potatoes. Drain and rinse.
Mix the soy sauce, sugar, garlic rice wine, honey, sesame oil and water.
In a large pan, drizzle 1 Tbsp of olive oil on medium heat and sauté the potatoes for 5 minutes making sure to stir occasionally.
Add onions and stir until onions are translucent.
Add the sauce mix and bring it to a boil over high heat to allow sauce to thicken and reduce. Cover, and lower the heat to medium and cook until the potatoes are tender.
Sprinkle sesame seeds and serve.